Sour Cream Mac and Cheese

Thursday 30 July 2015

 photo DSCN2553_zpsiu38caxv.jpg

I was invited to a pot luck supper recently to wish a good friend a fond farewell as she goes back to live with her family in South Africa.  The hostess asked me if I would bring a Macaroni and Cheese and I was only too happy to oblidge.   I have many Mac and Cheese recipes and all are very good, but this Sour Cream Mac and Cheese is one of the best.  Rich and cheesy . . . moreish even.

  photo DSCN2554_zpsshbcyyrv.jpg

And it's great hot or at room temperature, which makes it the perfect recipe to take to a covered dish supper.

 photo DSCN2556_zpslxvfbhlu.jpg

I made a smaller one for Todd and I to enjoy at another time and so I could show you some photographs.   After all . . .  I couldn't bring a dish to a supper that has already been dug into and this is so good that I definitely wanted to dig into it to show you how rich and delicious it actually is . . .

  photo DSCN2557_zpsgetcyamu.jpg

This is really, really good.  The sour cream adds a touch of indulgence to the sauce . . .  and of course, there is oodles of cheese as well . . .

 photo DSCN2558_zpsmdzctmux.jpg

Strong cheddar . . . half of which gets tossed with the cooked and drained macaroni . . .  and then the other half which gets melted into that rich and creamy sauce, along with some grated Parmesan . . .

 photo DSCN2559_zpsumjcrymw.jpg

It's absolutely delicious and I don't think I need to tell you (but I will of course) my dish was brought home licked clean . . .  I knew it would be.  ☺

  photo DSCN2560_zpscprfgziw.jpg

*Sour Cream Mac and Cheese*
Serves 6

A delicious version of mac and cheese which has the richeness of sour cream and lots of tasty cheddar and Parmesan cheese!  Love, LOVE. 

230g of uncooked macaroni (2 cups)
125g of butter (1/2 cup)
70g of plain flour (1/2 cup)
425ml of milk (1 3/4 cup)
120g of sour cream (1 cup)
45g of grated Parmesan Cheese (1/4 cup)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard powder
240g of grated strong cheddar cheese (2 cups)

 photo DSCN2561_zpsz8bejppr.jpg

Preheat the oven to 180*C/350*F. gas mark 4.   Have ready a 2 litre/quart baking dish, lightly buttered.

Cook the macaroni in lightly salted boiling water according to the package directions.  Drain and rise well with cold water.  Drain again.  Toss together with 120g (1 cup) of the cheddar cheese.  Pour into the prepared baking dish.

Melt the butter in a saucepan.  Whisk in the flour and cook, stirring for about a minute.  Slowly whisk in the milk.   Whisk in the sour cream, Parmesan, salt, pepper and mustard powder.  Cook over medium low heat, stirring constantly, until the mixture bubbles and thickens.   Stir in the remaining cheddar cheese, until melted.

 photo DSCN2562_zpssi3mbf2b.jpg

Pour the cheese sauce over top of the macaroni.  Bake, uncovered in the heated oven for 1 hour until bubbly and brown.

Note - If desired you can top with buttered bread crumbs for a bit of buttery crunch.


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!